English Toffee
User Reviews
5.0
6 reviews
Excellent
English Toffee
Report
English Toffee is a classic holiday candy: buttery candy poured over almonds, topped with milk chocolate and walnuts. Make it in a brownie bite pan to get the cutest toffee bites – perfect for gifting!
Share:
Ingredients
- ½ cup unsalted butter
- ½ cup margarine
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 12 ounce milk chocolate melted
- 1 cup unblanched whole almonds
- 1 cup finely ground walnuts
Instructions
- On a foil lined baking dish (11x7)- or in a silicone brownie bite pan (with 24 bites)- arrange almonds in a single layer. Set aside.
- In a heavy pan, combine butter, margarine, sugar, salt, and vanilla extract. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. (REALLY STIRRING CONSTANTLY)! Bring mixture to a rolling boil.
- Continue boiling (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
- Cool completely.
- When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!
Equipments used:
Notes
- Tip- when I say stirring, I'm talking taking that wooding spoon and whipping it! haha!! I have an electric stovetop and turn my heat on 7...and it remains on 7 through the entire boiling process.
- If you choose to scoop into brownie bite pan vs. pouring into a baking pan, your butter might separate a little bit by the time you get to the 20th scoop! Don't worry about it. I use my scooper to slightly stir as I take a scoop of toffee.
- Many will ask WHY DOES MY BUTTER SEPARATE? This can be from using cheaper, thinner lined saucepans. It could be from heating the butter and margarine too quickly.
- You may say, "CAN I USE ALL BUTTER?" The answer is yes. However, I find I get reliable results, with no separation of butter and sugar, when I use half margarine. The flavor is still amazing!
- If you’d like, you can add the chocolate and walnuts to both sides of the toffee. To do it this way, use only half of the chocolate and walnuts for the first side. Allow the top to set before flipping over and doing bottom.
- Oh, and breaking English toffee into pieces will leave you some shards on your cutting board. SAVE THESE. They are delicious on vanilla ice cream.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1piece
Calories
239kcal
(12%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
11g
Trans Fat
1g
Cholesterol
13mg
(4%)
Sodium
54mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 24bites
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 239kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 54mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
